Abstract:

The volatile compounds of white shrimp (Penaeus vannamei) stored at different temperatures were analyzed
using electronic nose and solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). The effects
of different temperature treatments on the volatile compounds of white shrimp were remarkable, and the volatile components
detected in samples stored at 35 and 45 ℃ were similar but there were still differences in the light of the results obtained
with electronic nose. According to GC-MS analysis, 21, 24, 36, 43 and 49 volatile compounds were detected in shrimp
meat at 35, 45, 60, 80 and 95 ℃ respectively. The volatile compounds detected at 35 ℃ could represent the raw shrimp
meat, including 1-pentanol, 1-octen-3-ol and nonanal, which had a significant impact on flavor. With increased temperature,
the contents of alkanes in volatile compounds increased significantly whereas the contents of alcohols decreased. The
number and contents of saturated aldehydes with more than 10 carbon atoms increased, and aromatic compounds were
more abundant. The volatile compounds detected at 95 ℃ could represent the cooked shrimp meat, including hexadecanal,
octadecanal, and butylated hydroxytoluene, which had a greater impact on flavor.

Key words: temperature, white shrimp, gas chromatography-mass spectrometry (GC-MS), volatile compounds